Build-your-own Breakfast Sandwich Recipe

Cook bacon or sausage or ham

If using bacon: heat a skillet over medium, add bacon strips and cook 3–5 minutes per side until browned and crisp to preference; transfer to paper towel to drain. If using pre-formed sausage patty: heat 1 tsp oil in skillet over medium, cook 3–4 minutes per side until internal temp reaches 160°F (71°C). If using ham slice: lightly brown in skillet 1–2 minutes per side. Keep warm.

Toast the English muffin, roll, or bread: split and toast in a toaster or in a skillet with 1 tsp butter over medium until golden, about 1–2 minutes per side. Keep toasted pieces warm.

Fried egg (sunny-side or over-easy/medium/hard)

Heat 1 tsp oil and 1 tsp butter in a nonstick skillet over medium. Crack egg into a small bowl to check. For sunny-side: gently slide egg into skillet and cook 2–3 minutes until whites are set but yolk runny; season with 1/4 tsp salt and a pinch of pepper. For over-easy/medium/hard: cook 1.5–2 minutes, gently flip with a spatula and cook additional 15–30 seconds (over-easy), 45–60 seconds (over-medium), or 90+ seconds (over-hard) until yolk reaches preferred doneness.

Scrambled egg

Crack egg into a bowl, season with 1/8 tsp salt and a pinch of pepper, whisk until blended. Heat 1 tsp butter in a nonstick skillet over medium-low, pour egg in, let set briefly then stir gently until soft curds form, about 1–2 minutes. Remove while slightly underdone as carryover cooking will finish it.

Poached egg (alternative)

Bring 1–2 inches of water to a gentle simmer in a saucepan, add 1 tsp vinegar (optional). Crack egg into a small cup and slip into simmering water; cook 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.

Preheat skillet

Heat 1 tbsp vegetable oil in a 10–12 inch skillet over medium-high heat until shimmering. Add diced onion (if using) and cook 30–45 seconds until fragrant.

Cook first side

Add 1 cup shredded hash browns to the hot skillet and press into an even layer with a spatula. Sprinkle 1/2 tsp salt and 1/8 tsp pepper over the top. Reduce heat to medium and cook undisturbed 4–6 minutes until the bottom is deeply golden and crisp.

Finish and season

Flip the hash browns in sections (or invert onto a plate then slide back) and cook an additional 3–5 minutes until the second side is golden and crisp and the interior is cooked through. Transfer to a plate and keep warm or serve immediately.

Spread

If desired, spread mayonnaise or softened butter on one or both toasted bread halves.

Add meat

Place the cooked meat on the bottom half of the toast. If using bacon, overlap strips; if a sausage patty or ham slice, center it.

Add egg and cheese

Immediately after cooking the egg (while still hot), place the egg on top of the meat. Top the egg with a slice of cheese so the residual heat melts it slightly. Add optional tomato or greens if using.

Finish

Close the sandwich with the top bread half, press gently, slice in half if desired, and serve with the hot hash browns on the side. Provide hot sauce or ketchup at the table if wanted.